Shaking Beef (Bo Luc Lac) Recipe (2024)

You may consider a quick deglaze--towards the end before scooping the meat out--of 1 teaspoon fish sauce, 1 teaspoon rice wine vinegar, 1 teaspoon dark soy sauce

I love this recipe and have made it several times. I leave out a few things for the salad (fennel, mint) and it still tastes great

This was a very tasty salad. The beef smelled wonderful cooking and had great flavor. The mint was unnecessary and too strong for me. I also omitted the fennel, as it's a little pricey here. I quick pickled the red onions since I'm not crazy about their raw flavor-- it was delicious this way. I will definitely make again. Very fresh. I think it could use some crunch, maybe wontons or nuts.

Where's the lime/pepper dipping sauce? Equal parts salt and pepper into squeezed lime juice.

I'm a novice; but I am Vietnamese. I tried cooking it and it taste so darn Americanized and not even that great at all. I call my mom and ask her what to give me some hint. Well, she told me, where is the fish sauce and rice vinegar? How about some sesame oil?

I made a version of this dish which was fantastic; the vegetable was a sweet potato; peeled and cut into 1/4" slices, tossed with salt, pepper and olive oil and roasted at 400degrees for about 15 minutes. Then sprinkled with chopped fresh ginger. Lovely contrast in taste and color.Also a fried onion - very tasty .

Maggi is a soy-based sauce. Use Bragg's aminos or even mushroom soy to replicate the taste with better ingredients.

I cooked the recipe. It tasted good. However, I think olive oil, sugar, and vinegar should be reduced. Sugar alternative may be a substitute.

I had this at the Slanted Door and was disappointed. This recipe delivers. I used filet from Snake River Farms and the recipe was outstanding. I don't know if it was the quality of the beef or the marinade, but the meat was like butter. Had it last night and my husband is already asking when I was going to make it again.

It was ok. Made it with sirloin and was just a bit tough.

Amazing. I will make this again and again. Salad was perfection, I added crushed Persian cucumber was great, also added a few chili flakes, and did allow the red onion to pickle a bit. SUPER. For the beef I used dry aged rib eye, and followed direction exactly. Perfection. You could add more spice, or lime, and it would shine as well, but I need to say that as is - this was so balanced - I didn't really need to add a thing. It was glorious.

Meat was very good but onion was overpowering in the salad. Would soak it in water or pickle next time.

Made this a few times. Really delicious, especially when served with some white rice. Will definitely try deglazing as others have mentioned.

I only made the beef, not the salad, to make it as an easy meal prepped lunch for the week. I served it with rice and steamed broccoli/cabbage. So good and so easy. Will be putting this into the rotation.I doubled the marinade so that I could have a little extra sauce to heat through at the end. I use pre-peeled garlic and put all the cloves through a garlic press and it made this recipe even easier.

I like the taste 1 tbs of fish sauce adds to this. Will try poster Chef Shaf’s idea of a fish sauce/soy deglaze for the meat.

I noticed that the vinaigrette lacked an emulsifier, so I added a little sweet white miso paste until the salad dressing came together. Delish!

Absolutely delicious. For dressing, I used < half the sugar; still plenty sweet. Sliced onions and fennel very thinly, added tomatoes and garlic and let them all marinate in rice vinegar before adding remaining dressing ingredients. Mellowed the raw onion flavor that could have overpowered the delicate salad. Was heavy-handed with mint, and still could have added more. Will make again ASAP!

I left out the fennel and added a tablespoon of fish sauce to the marinade for the beef. Next time I may double that. Very good recipe!

Would add more mint. I let all veggies but the lettuce sit in the dressing mix for the hour the beef rested to mellow the red onion out, then added the lettuce at the end. I could eat this every single day!

As Chef Saf said, cannot recommend a deglaze enough. I usually use a mixture of equal parts fish sauce, rice wine vinegar, and light soy sauce (gluten free). I usually cook for someone with a gluten intolerance, so I can’t use dark soy sauce and sub for gluten free soy sauce 1 tsp sugar per tbsp soy sauce. Also usually add about 1 tbsp of lime juice, but after removing from heat because in my taste cooking lime juice at high heat tends to make it bitter.

Very good. Added fish sauce to the marinade and used toasted sesame oil instead of vegetable while cooking the beef. Salad was excellent with it. Reduced the mint, used a homegrown heirloom tomato, and omitted the fennel (not worth a store run).

Where's the lime/pepper dipping sauce? Equal parts salt and pepper into squeezed lime juice.

I'm a novice; but I am Vietnamese. I tried cooking it and it taste so darn Americanized and not even that great at all. I call my mom and ask her what to give me some hint. Well, she told me, where is the fish sauce and rice vinegar? How about some sesame oil?